Crispy Oven Baked Egg Rolls Recipe
Enjoy healthy, homemade crispy oven baked egg rolls filled with savory pork & fresh veggies. Easy to make, freeze, and reheat – no deep-frying needed!
Ingredients
- 1 tbsp sesame oil
- 1 lb ground pork lean
- 1 cup shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 0.5 cup finely diced yellow onion
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha optional, for heat
- 0.5 tsp black pepper
- 1 tbsp cornstarch
- 12 egg roll wrappers
- 2 tbsp olive oil for brushing
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.
- Heat the sesame oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet.
- Add the shredded cabbage, shredded carrots, and finely diced yellow onion to the skillet with the cooked pork. Sauté for 3-5 minutes, stirring occasionally, until the vegetables are slightly softened but still retain some crunch.
- Stir in the minced garlic and grated fresh ginger. Cook for an additional minute until the aromatics are fragrant.
- Remove the skillet from the heat. Stir in the low-sodium soy sauce, rice vinegar, sriracha (if using), black pepper, and cornstarch. Mix all the ingredients thoroughly to ensure the filling is well combined and the cornstarch is evenly distributed.
- To assemble the egg rolls, lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2-3 tablespoons of the prepared filling near the bottom corner of the wrapper.
- Fold the bottom corner of the wrapper tightly over the filling. Then, fold in the left and right corners towards the center. Roll the wrapper tightly upwards from the bottom to create a compact cylinder. Moisten the top corner of the wrapper with a little water using your fingertip to seal the roll completely. Repeat this process with the remaining wrappers and filling.
- Place the assembled egg rolls seam-side down on the prepared baking sheet, ensuring they are not touching each other. Lightly brush each egg roll on all sides with olive oil; this helps achieve a crispy exterior.
- Bake for 18-22 minutes, or until the egg rolls are golden brown and crispy. Flip them halfway through the baking time to ensure even browning on all sides.
- Remove the egg rolls from the oven and let them cool slightly on the baking sheet for a few minutes before serving. Serve warm with your favorite dipping sauce, such as sweet chili sauce or duck sauce.
Notes
Freezing Instructions: To freeze cooked egg rolls, allow them to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container for up to 2-3 months. Reheat in a 375°F (190°C) oven for 15-20 minutes, or until heated through and crispy.
Variations: For a chicken version, substitute ground chicken or turkey for the pork. For a vegetarian option, omit the pork and add sautéed mushrooms, water chestnuts, or extra firm crumbled tofu to the vegetable mixture.
